As someone who has celiac disease I follow a gluten-free diet. I am also lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I’ve been creating gluten free, dairy free and tree nut free recipes for years and this one is hands down one of my favorites! This gluten free tacos recipe is gluten free, dairy free and nut free.
These crunchy tacos are a great option for taco tuesday. This simple recipe for these crispy gluten free tacos is delicious and satisfying and easy to make! It comes together quickly in under 15 minutes. This recipe requires minimal cleanup, and is perfect for a quick weeknight dinner. You can use any left over shredded pork you may have from my gluten free pot roast or any other pork dish! All you need is shredded pork, peppers, onions and corn tortillas for these gluten-free tacos.
why you’ll love this recipe
- Minimal ingredients: This easy recipe needs 5 simple ingredients.
- No prep time: The bell pepper and onion only need slicing, and the pork can be used pre-shredded.
- Quick cook time: The vegetables saute quickly, and the tortillas warm up in minutes.
- Minimal cooking equipment: You only need a skillet or baking sheet for this recipe.
- Perfect for a quick weeknight dinners or taco night.
- The crispy gluten free tacos come together quickly with minimal prep work, making it ideal for an easy weeknight dinner.
- The best part is that you can double or triple the recipe to make a large batch of tacos for meal prep.
- Pre-shred the pork and chop the vegetables beforehand to save time during the week.
- Corn tortillas are naturally gluten-free, making this recipe suitable for celiac individuals or those with gluten sensitivities.
- This is a quick dinner and delicious meal the entire family will love.
ingredients & substitutions
Shredded Pork: The succulent shredded pork serves as the taco meat savory base for these crispy gluten free tacos. It adds protein and richness, making them incredibly satisfying. Leftover pulled pork, shredded chuck roast, shredded pork shoulder roast, shredded beef, pot roast, or even ground pork can be used as substitutes, offering flexibility based on what you have on hand. You can swap in shredded chicken or grilled chicken breasts instead to make chicken tacos. Make the shredded chicken in a slow cooker or crock pot. Use ground meat such as ground turkey or ground chicken for a lean option. Use ground beef for beef tacos. Option to season the meat with homemade taco seasoning mix. I like the old el paso brand. You can make your own by comining onion powder, chili powder, garlic powder, black pepper and sea salt.
Bell Pepper: The bell pepper adds sweetness, crunch, and vibrant color to the crispy gluten free tacos. It complements the savory pork and creates a delightful textural contrast. Other bell peppers of different colors can be used for a diverse flavor profile, or zucchini or carrots can be substituted for a similar texture and sweetness.
Onion: The onion provides a pungent and aromatic base flavor to the crispy gluten free tacos. It pairs well with the other ingredients and adds depth to the overall taste. Shallots, red onions or green onions can be substituted for a milder flavor, or the onion can be omitted entirely for those who prefer a more delicate taste.
Gluten-free Corn Tortillas: Naturally gluten-free tortillas serve as the sturdy and flavorful foundation for these crispy gluten free tacos. They hold all the delicious fillings together and provide a slight sweetness that complements the other ingredients. You can use soft corn tortillas, or hard corn taco shells. Skip the Flour tortillas if you are gluten fre. For a grain-free option, use almond flour tortillas or lettuce wraps.
taste & texture
These crispy gluten free tacos have a savory flavor with a hint of sweetness. The pork is juicy and tender, and the vegetables add a nice crunch. The tortillas are warm and soft with a slightly crispy edge.
directions
- Saute the vegetables: Heat a skillet over medium heat or medium-high heat and add a small amount of avocado oil, if desired. Add the sliced bell pepper and onion and saute until softened, about 5-7 minutes.
- Assemble the tacos: Warm the corn tortillas in a dry skillet or microwave until pliable. Place a spoonful of sauteed vegetables on each tortilla, top with shredded pork, and fold over.
- Bake: Place the assembled tacos on an air fryer baking sheet and air fry at 400°F for 5-7 minutes, or until the tortillas are golden brown. Option to bake in the oven if needed on a parchment lined baking sheet.
- Serve: Enjoy your crispy gluten free tacos immediately with your favorite toppings, such as salsa, avocado, cilantro, lime wedges, or hot sauce.
expert tips & tricks
- Choose lean cuts of pork and skip the baking to keep the recipe fat-free.
- Top with your favorite taco toppings like lime juice, cheddar cheese and refried beans or black beans for an upgrade. I love fresh lime juice on top!
- Use dairy-free toppings like salsa, avocado, and cilantro to make the tacos dairy-free as well.
- Make this recipe into taco bowls by skipping the shells, adding white rice, all the ingredients to a medium bowl and top with crushed tortilla chips for a good crunch.
- Top with salsa or enchilada sauce or taco sauce. If you do not have, mix together a can of tomato sauce with homemade taco seasoning.
- Swap the meat out for grilled fish for easy fish tacos. Use gluten free fish sticks for easy gluten free fish tacos.
recipe variations
- Substitute lwo carb tortillas: Replace the corn tortillas with low-carb tortillas made with cauliflower or coconut flour. These are readily available in most grocery stores or online.
- Choose lean pork: Opt for a lean cut of pork like pork tenderloin or sirloin to reduce the fat content.
- Top with low-carb vegetables: Choose toppings like lettuce, tomato, avocado, and salsa for a low-carb and flavorful taco experience.
- When shredding the pork, trim any visible fat from the pork before shredding it will decrease the overall fat content.
- Skip the oil: When sauteing the vegetables, use a non-stick pan or water instead of oil to reduce fat intake.
- Choose low-fat toppings: Opt for low-fat toppings like salsa, pico de gallo, and light sour cream to keep the crispy gluten free tacos content low.
how to serve, store and meal prep
For storage in the refrigerator: Allow the cooked tacos to cool completely. Wrap each taco individually in aluminum foil or plastic wrap. Store the wrapped tacos in an airtight container in the refrigerator for up to 3 days.
To reheat: Preheat your oven or toaster oven to 350°F. Unwrap the tacos and place them on a baking sheet. Heat for 5-7 minutes, or until warmed through and crispy.
For storage in the freezer: Follow steps 1 and 2 from the refrigerator storage instructions. Place the wrapped tacos in a freezer-safe bag or container. Freeze for up to 3 months.
To reheat from frozen: Thaw the frozen gluten free tacos overnight in the refrigerator. Follow the reheating instructions for refrigerated tacos.
Meal Prep for Individual Portions: Double or triple the recipe to make a large batch of tacos. Pre-shred the pork and chop the vegetables beforehand. Divide the cooked pork, sauteed vegetables, and warmed tortillas into individual containers. Store the containers in the refrigerator for up to 3 days. When ready to eat, assemble and reheat the tacos according to your preference.
Looking for more allergy friendly easy recipe?
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Easy Gluten Free Tacos (Oven Baked)
Ingredients
- 1 1/2 cups shredded pork
- 1 tbsp olive oil
- 1 bell pepper sliced
- 1 onion sliced
- 1 tsp garlic minced
- salt and pepper to taste
- 3 tbsp bbq sauce or salsa
- 6 corn tortillas
Instructions
- Saute the vegetables: Heat a skillet over medium heat and add a small amount of oil, if desired. Add the sliced bell pepper and onion and saute until softened, about 5-7 minutes. Add in salt, pepper and garlic.
- Assemble the tacos: Warm the corn tortillas in a dry skillet or microwave until pliable. Place a spoonful of sauteed vegetables on each tortilla, top with shredded pork and sauce and fold over.
- Bake: Place the assembled tacos on an air fryer baking sheet and air fry at 400°F for 5-7 minutes, or until the tortillas are golden brown. Option to bake in the oven if needed on a parchment lined baking sheet.
- Serve: Enjoy your crispy gluten free tacos immediately with your favorite toppings, such as salsa, avocado, cilantro, lime wedges, or hot sauce.
Nutrition
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